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Cucumber Salad (Agurkesalat)

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“Cucumber Salad is served all over Scandinavia, especially in summer. I got this recipe from an old cookbook given to me by my mother, and the recipe states "Made this way this Cucumber salad will not give you indigestion".”
READY IN:
1hr
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the cucumber and if the skin is tough, peel it. Slice thinly and place into a large bowl and sprinkle with salt. Toss to spread the salt evenly, then place a heavy weight on top of the cucumber mix and leave for about 15 minutes.
  2. Meanwhile mix the vinegar, water and sugar together and season with a little pepper. The dressing should taste fairly sweet and not too sharp.
  3. Squeeze the cucumber in a cheesecloth (or drain very well) to remove all the liquid. Place the cucumber in a serving bowl and pour over the dressing. Leave for a half an hour in fridge before serving.
  4. Add chopped chives or dill before serving if using.

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